Best 4 Espresso Biscuits Recipes

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Indulge in the delightful symphony of flavors with our Espresso Biscuits, a delectable treat that tantalizes the taste buds with every bite. These delectable cookies artfully blend the rich, robust aroma of espresso with the comforting warmth of butter and sugar, creating a harmonious balance that is simply irresistible. Whether you're a coffee aficionado or simply seeking a sweet indulgence, these Espresso Biscuits are sure to become a favorite. Our collection of recipes offers a variety of options to suit your preferences, from classic espresso biscuits to unique variations infused with chocolate, nuts, and spices. Embark on a culinary adventure and discover the perfect Espresso Biscuit recipe that will elevate your coffee breaks, afternoon tea parties, or special gatherings.

Check out the recipes below so you can choose the best recipe for yourself!

ESPRESSO BISCUITS



Espresso Biscuits image

These mocha-flavored biscuits are the perfect balance of coffee and chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 16

Number Of Ingredients 6

1 1/2 cups all-purpose flour
1/2 cup Dutch cocoa
1 tablespoon finely ground espresso beans
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • Heat oven to 350 degrees with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and espresso beans; set aside.
  • In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners' sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.
  • Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool. Serve these dessert biscuits with coffee ice cream.

ESPRESSO & DARK CHOCOLATE BISCOTTI



Espresso & dark chocolate biscotti image

Treat yourself to these moreish biscotti or box up as a gift. This twist adds espresso to the mix, enhancing the creamy richness of the chocolate

Provided by Liberty Mendez

Time 1h10m

Number Of Ingredients 9

300g plain flour
100g caster sugar
50g light brown soft sugar
1½ tsp baking powder
80g vegetable oil
1 large egg
2 tsp vanilla extract
2½ tbsp instant coffee granules, dissolved in 3 tbsp hot water and cooled
250g dark chocolate chips

Steps:

  • Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Set aside. Put the flour, sugars, baking powder and a good pinch of salt into a large bowl, then stir to combine.
  • Whisk the oil, egg, vanilla extract and coffee together in a separate small bowl. Slowly pour the wet ingredients into the dry, mixing until you have a dry dough. Fold in 100g of the chocolate chips. Knead the dough until smooth - it will be quite dry, but if it's too difficult to knead, add another 1 tbsp water. Divide the dough in half, shaping each piece into a 25 x 8cm log, and transfer both to the prepared tray. Bake for 25-30 mins, then leave to cool on the tray for 15 mins.
  • Reduce the oven to 160C/140C fan/gas 3. Slice the biscotti logs into 1-2cm-thick slices crosswise using a sharp knife, you should have about 16. Return to the tray and bake for 15-20 mins more, turning the tray around halfway through. Leave to cool slightly on the tray, then transfer to a wire rack and leave to cool completely. Melt the remaining chocolate chips in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of barely simmering water, then dip one end of the cooled biscotti into the melted chocolate. Transfer to a sheet of baking parchment and leave to set. Will keep in an airtight container for up to five days.

Nutrition Facts : Calories 192 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

ESPRESSO BISCOTTI



Espresso Biscotti image

These biscotti make a good Christmas gift! The combination of fruits, nuts, chocolate chips, and spices are prefect for any holiday season.

Provided by Sophia Candrasa

Categories     Desserts     Cookies     Fruit Cookie Recipes     Cranberry

Time 1h25m

Yield 24

Number Of Ingredients 14

¼ cup unsalted butter
¾ cup white sugar
3 eggs
1 teaspoon vanilla extract
3 ¼ cups pastry flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon instant espresso powder
2 teaspoons grated orange zest
½ cup chocolate chips
½ cup dried apricots
½ cup dried cranberries
½ cup slivered almonds
1 egg white, lightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
  • Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
  • Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
  • Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
  • Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
  • Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 25.4 g, Cholesterol 28.3 mg, Fat 5 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 32.6 mg, Sugar 11.4 g

ESPRESSO AND LEMON BISCOTTI



Espresso and Lemon Biscotti image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 65

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/4 cup instant espresso powder
1 teaspoon coarse salt
1 1/2 cups almonds, toasted and coarsely chopped
1/2 cup diced candied lemon peel
3 large eggs, plus 1 more, beaten, for brushing
Fine sanding sugar, for sprinkling (optional)

Steps:

  • Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, espresso powder, salt, lemon peel, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
  • Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
  • Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
  • Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

Tips:

  • Ensure your oven is preheated to the correct temperature before baking the biscuits.
  • Use good quality espresso powder for the best flavor.
  • Do not overmix the dough, otherwise the biscuits will be tough. Be careful when adding the flour, it is best to add it in small amounts until the dough just comes together.
  • Use a cookie scoop to ensure uniform biscuit sizes.
  • Bake the biscuits until the edges are just starting to brown for a soft and chewy texture. For a crispier biscuit, bake for a few minutes longer.
  • Allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
  • Serve the biscuits warm or at room temperature. These biscuits are great on their own or with butter, jam, honey, or your favorite spread.

Conclusion:

These espresso biscuits are a delicious and easy treat that can be enjoyed by people of all ages. With simple ingredients and a short baking time, they are a perfect snack or dessert. Whether you are a coffee lover or just looking for a new and flavorful biscuit recipe, these espresso biscuits are sure to please.

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